This one is loosely based on a recipe my grandmother used to make:

1 head of Napa or regular cabbage (I used only about 3/4 of the head)
1 medium onion
1 C noodles (I used whole wheat/brown rice spirals from the health food store)
1/4 C sour cream
1/2 C hazelnuts, coarsely chopped
1/4 lb Gorgonzola (I used the Italian kind)
3-4 T butter
salt
fresh ground pepper
dash of nutmeg

Preheat oven to 350 degrees fahrenheit.

Chop the cabbage and place in heavy frying pan with melted butter. Chop the onion and add after the cabbage has cooked for awhile. If using Napa cabbage, there will be alot of liquid to fry away before this is done. Stir occasionally, add the spices. Chop the hazelnuts and put in a pan, roast for about 5 minutes. Keep frying the cabbage and onions until they are caramelized (browned – important to keep stirring towards the end). Add the roasted hazelnuts towards the end of the frying. Boil & drain the noodles, mix in the sour cream. Mix in the cabbage mixture. Top with crumbled pieces of Gorgonzola.

Bake for about 1/2 hour, covered.

This recipe was contributed by Robin from the Radiant Recovery Community Forum.

This turned out really tasty. I’m sure you could substitute another type of cheese if you don’t like this strong cheese, but I liked it this tangy way.